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Cat tongue | Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Unsalted butter : 38g
Powdered sugar : 38g
Vanilla oil : a little
Egg white : 1 piece (about 40g)
Cake flour : 38g

Time required

37minutes

Procedure

1) Smooth the butter 00:56
Mix the butter that has been returned to room temperature with a whipper to make it smooth.
2) Add powdered sugar, vanilla oil and egg whites 01:15
Sift powdered sugar into 1 and mix with a whipper.
Add vanilla oil and mix.
Add the beaten egg whites in 3-4 portions and mix well each time.
3) Add flour to finish the dough 02:41
Sift the cake flour and mix by cutting with a rubber spatula.
When the dough is settled to a certain extent, lightly knead it with a rubber spatula and mix until it becomes glossy.
4) Squeeze the dough 03:25
Put the dough in a piping bag (set inside the round mouthpiece) and squeeze each grain to a diameter of about 2 cm on a baking paper-lined top plate.
5) bake in an oven 04:22
Bake in an oven preheated to 170 ° C for about 13 minutes.
After 13 minutes, take out using a palette knife etc. in the order of burning.
Cool at room temperature.

Point

・ Thaw the egg whites well in advance.
・ Butter should be softened by bringing it to room temperature in advance. If the room temperature is cool and the butter does not become very soft, heat it in a microwave oven at 500 W for 5 seconds each to make the butter soft enough to be pressed with your fingers.
・ If powdered sugar is not sifted, it may become lumpy in the dough, so sift it.
・ Egg whites are separated, but they are firmly connected with cake flour, so there is no problem even if you mix them without worrying about them. The first and second egg whites are emulsified, so mix them carefully.
・ The point when baking is that if you bake too white, the powder will not burn and it will become a soft langue de chat even if it cools, so bake until it becomes golden brown to some extent.